Chocolate and Kinako Gateau (Video)

This rich chocolate cake with kinako (roasted soy flour) cream is the perfect combination of sweetness and nuttiness!

For all cake and brownies lovers, this chocolate gateau will certainly satisfy your sweet cravings. A gateau is basically a crossover of a cake and a brownie. It isn’t fluffy, but is rather rich and more dense, and is not usually served in layers, which makes assembly much easier! Gateaus come in all flavors, but chocolate is the most traditional, and they’re often topped with ganache, whipped cream, or a rich frosting. Gateaus are presented in several ways but my favorite presentation is a downwards slope towards the middle of the cake, which allows for more cream in the middle and emphasizes the color difference between the cake and cream. The cream I made is kinako (roasted soy flour) cream.

What is kinako (roasted soy flour)?

Kinako is roasted soy beans that have been ground into fine flour. It is commonly used in Japanese cuisine, particularly to coat the outside of mochi to prevent sticking and to add slight nuttiness. Kinako has a subtle nut flavor, but is not as strong as peanut powder. It also serves as a good gluten-free alternative for baked goods and cooking in general. You may purchase kinako as is OR purchase whole soy beans and make the flour yourself, which is what I did.

How do I make homemade kinako (roasted soy flour)?

Making homemade kinako is very simple and cheaper than purchasing already made soy flour. My homemade kinako was more coarse than storebought ones. I liked this because it added slight texture to the cream. Soy beans are a pantry staple because it can be used to make soy milk, tofu, and other dishes, so I recommend incorporating more soy beans into your diet! This recipe yields 100 g. kinako.

  • Wash and rinse 100 g. whole soy beans. Drain until mostly dry.
  • Preheat oven 300 F. Add the beans to a baking pan and bake for 14-17 min. or until lightly browned and cracked.
  • Remove from oven and allow to cool completely.
  • Place beans into a blender or grinder and blend until a fine powder forms. Sift the mixture and add the remaining chunks into the grinder to grind further. Repeat as needed until all the soy beans have turned into flour. 911BF784-32E0-4B8E-8405-18771462F51D
  • Store in an airtight container and place in a dry and cool place.

Chocolate and Kinako Gateau


yield: 6 x 3 in. cake

total cook time: 1 hr. 15 min.


For cake:

  • 120 g. or 2/3 c. dark chocolate chips (I used 60-69 % cacao)
  • 70 g. or 5 tbsp. unsalted butter, softened
  • 70 g. or 4.5 tbsp. heavy cream
  • 42 g. or 4.5 tbsp. cake flour
  • 3 large eggs, separated
  • 70 g. or 5.5 tbsp. granulated sugar

For kinako (soy flour) cream:

  • 60 g. or 1/3 c. white chocolate chips
  • 110 g. or 0.45 c. heavy cream (divided into 50 g. hot cream and 60 g. cold cream)
  • 20 g. or 4 tbsp. roasted soy flour/kinako (You may sub ground peanuts. See above for homemade kinako recipe)
  • 1 g. or 1/2 tsp. cocoa powder
  • Additional soy flour and cocoa powder to dust on top (optional)


  1. Preheat oven to 330 F.
  2. In a large bowl, add dark chocolate chips and butter. Microwave to melt or melt over a double boiler.
  3. While whisking, add in the cream and egg yolks until evenly incorporated. It is important to whisk constantly otherwise the egg yolks may turn into scrambled eggs in the hot mixture.
  4. Sift in the cake flour and whisk until incorporated. Set aside.
  5. In another bowl, use an electric mixer to beat egg whites. Add the granulated sugar gradually in 3 batches until medium stiff peaks form.
  6. Fold the egg white meringue into the chocolate mixture until incorporated (don’t overmix) and pour the batter into a 6 x 3 in. cake pan lined with parchment paper. Tap the pan 3 times to remove air bubbles and bake at 330 F. for 30-32 min.
  7. Remove from oven immediately and allow to cool at room temperature. The gateau should collapse a bit.
  8. To make the kinako cream, add white chocolate chips and 50 g. hot cream to a bowl. Stir until melted. You may microwave instead, but make sure not to overheat as the chocolate may scorch.
  9. Add in the soy flour and cocoa powder and whisk to combine. Add in the remaining 60 g. cold cream and whisk until incorporated. Allow mixture to chill completely in fridge, about 30 min. I recommend cooling in the fridge and placing in the freezer for about 5 min. The cream must be chilled completely for the cream to whip well and be firm.
  10. Once the cream is chilled, use an electric mixer to beat until a whipped cream forms.
  11. Take the cooled gateau and use a spoon to press down the center. The more you press down, the more cream you can put, so it is based on personal preference. Add the kinako cream in the middle and spread it out on the sides. I avoid covering the entire cake so that some of the chocolate gateau can be seen.
  12. Dust the top with some soy flour and cocoa powder, or just one of the two.
  13. Eat immediately or chill in the fridge for an hour to allow whipped cream to firm up.

*Nutrition facts are estimates

19 thoughts

  1. I made this and while the flavors were deliiiicious, my cake was much denser which meant I couldn’t press down the center of the cake and had to scoop it out instead.

    1. Oh no! Was it dense in an unpleasant way or dense but tasty? Mine is a bit dense in the middle, but in a rich way like a fudge. If it’s unpleasant, there are probably a few factors like overmixing of the batter and egg whites. Curious to know!

  2. Ok, this is too cool because you’re using kinako. I just gave my friend on Wednesday basic instructions on how to do mochi, and I told her that she should use kinako to dip the mochi in, and you’re making it from scatch!!! She’s in Wisconsin, so it wasn’t extremely easy to get it by Saturday

    1. You can use peanut flour to get the nuttiness, although peanuts have a stronger flavor than kinako. If you don’t want the nut flavor, you may also flavor your cream in any way like matcha, black sesame powder, strawberry powder, etc.

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